Cross Party Group in the Scottish Parliament on Rural Policy held on the 8th of October had a focus on “how can we change the food system to benefit people and the planet?”. This event was convened by Emma Harper MSP and included presentations from 3 speakers, Prof. Alexandra Johnstone from the University of Aberdeen, David Thomson from the Food & Drink Federation Scotland, and Benjamin Nunn from the Knoydart Farm CIC.  

Prof. Alexandra works with the Rowett Institute, a research center for the studies in food and nutrition at the University of Aberdeen. Alex’s presentation explored the ideas for changing the food system to benefit people and the planet. A food system is a complex network encompassing all activities and elements involved in producing, processing, distributing, consuming, and disposing of food, along with the resulting economic, social, and environmental impacts. The presentation investigated the concerns regarding diet, obesity, and its health impacts. Even though we have healthy eating guide (Eatwell guide), the majority of the population in the UK are not following it. Less than 0.1% of the UK population adheres to all nine Eatwell Guide recommendations. Data suggests that households with children need to spend 70% of disposable income to consume a healthy diet according to the Eatwell Guide, whereas the rich fifth only needs 12%.  

Alex highlighted the importance of transforming the UK food system working with retailers to improve environmentally sustainable and healthier food choices and provide actionable evidence for retail strategy policy addressing dietary inequalities in two vulnerable groups – people living with obesity and food insecurity. She also shared the impact of HFSS legislation, reporting reduced sales of in-scope HFSS products as a proportion of total sales. Eight policy recommendations have been also identified to further strengthen the food system.  

David Thomson, CEO of Food & Drink Federation Scotland, delivered the second presentation, sharing some of the statistics and facts from the Scottish food sector. Food and drink are now Scotland’s biggest employer, and the industry make around £15 turnover to the economy and employs around 47,000 people. In 2022, exports of Scottish food and drink were valued at over £8 billion. However, businesses are under a lot of pressure. Food and drink inflation in the UK was significantly higher at 5.1% as of September 2025, compared to Germany (2.1%) and France (0.8%). Volatile energy prices, high cost of raw materials, and shortage of labor also add to the challenges for food and drink manufacturers in the country. 

Scotland’s rural communities make exceptional produce. The sector also has excellent long-term relationships with farmers to help them source responsibly, placing the country’s sector to lead well on sustainability. The scope and opportunity to further increase exports while aligning the aims of well-being and the economy were also covered in David’s talk. 

The third presentation was led by Benjamin Nunn, Manager of Knoydart Farm CIC, a community-focused social enterprise located on the remote rural Knoydart Peninsula. They create sustainable, resilient food system by producing fresh, organic vegetables while fostering education and engagement within the local community. The farm plays a crucial role in reducing reliance on imports whilst providing jobs, skills, and fun within the community. Since 2004, they were able to secure over £250,000 in capital and revenue funding, helping them to create 5 paid jobs in a community of 110. The farm also supplies the community shop, pub, and the Bakehouse in Mallaig.

Ben’s talk also covered some of the challenges in managing a remote rural community farm, such as funding gaps, scale and access, shortage of training and skills, and administrative burdens related to funding and compliance. Despite the challenges, a community composting scheme is in development for turning waste into resources, playing a crucial role in keeping Knoydart sustainable. There are also plans for a community kitchen to increase food processing and add more value.